Ingredients
- 16 ounces chicken breasts, trimmed boneless, skinless
- 2 teaspoons Mrs. Dash Southwest Chipotle seasoning
- Olive oil spray
- 4 tablespoons enchilada sauce
- 1 cup light monterey jack cheese
- 2 tablespoons fresh cilantro, chopped
- 15 ounce can ranch style black beans
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Enchilada Chicken
Time: 10 minutes prep, 10 minutes cook
Servings: 4
Directions
- Preheat oven to 350°F.
- Beat and tenderize the chicken! (a reminder for myself)
- Season each chicken breast evenly on both sides with the southwest seasoning.
- Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, 2 minutes per side, or just until the chicken is golden brown on the outside.
- Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.
- Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
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Summary
Starting off a new series of healthy recipes to help me prepare for my upcoming cruise. First up, this delicious Mexican style chicken.
